Fold in the yogurt with the 2 oz of sugar or splenda, and the vanilla.

Spoon on top of the cherries, and make the top level. Chill for a couple of hours or overnight.

When ready to serve, sprinkle the tope of each ramekin with sugar in an even layer. Caramelise under a very hot preheated grill, or with a small kitchen blow torch. (if using the grill, make sure it is very hot so that the sugar quickly caramelises but the cream and yogurt don't melt!).